Pig Shots

PIG SHOTS

Smoked bacon-wrapped sausage bites, cream cheese & brown sugar
22.5" Weber Smokey Mountain  •  Applewood / Cherry smoke  •  Yields ~48
Prep
30-40 min
Cook
45-60 min
Temp
135-150°C
Yield
~40-48 shots

Ingredients

  • 900g kielbasa or smoked sausage, sliced into 2.5cm rounds (~40-48 pieces)
  • 900g thin-cut bacon, each slice cut in half
  • 450g cream cheese, softened
  • 100g shredded cheddar cheese
  • 10-15ml mild BBQ rub (paprika, garlic powder, onion powder, black pepper, salt)
  • 220g brown sugar
  • 250ml BBQ sauce, plus extra for glazing
  • Toothpicks (40-48)

Setting Up the Smoker

  • Minion method: fill the charcoal ring ~2/3 with unlit briquettes/lump, top with a chimney of lit coals for a long, steady burn.
  • Fill the water pan to stabilize temps and keep the bacon from drying out.
  • Add 3-4 fist-sized chunks of applewood or cherry directly on the unlit coals so they catch gradually.
  • Target 135-150°C at the grate — hotter than a typical low-and-slow smoke, so the bacon renders and crisps.
  • Use the top grate — it runs cooler and more even, and easily fits all 48 shots with room between each for smoke circulation.

Method

  1. Wrap each sausage round with a half-slice of bacon; secure with a toothpick.
  2. Mix cream cheese, cheddar, and rub until smooth. Pipe or spoon into the top of each bacon cup.
  3. Arrange on the top grate, leaving space between shots so smoke can circulate — don't let them touch.
  4. Smoke at 135-150°C for 45-60 minutes, until the bacon is rendered and starting to crisp.
  5. Around the 20-30 minute mark, sprinkle brown sugar over the tops so it has time to melt and caramelize.
  6. In the last 10-15 minutes, brush with BBQ sauce to glaze. For extra caramelization, finish briefly under a broiler or on a hot grill.
  7. Let cool slightly before serving — the filling will be very hot.
Tip: dry wood chunks are fine at this temp — no need to soak. Expect ~6-8°C difference between grates if you use both.

TIMINGS PLANNER

Work out when to start
22.5" Weber Smokey Mountain  •  Applewood / Cherry smoke
Clock time Do this Lead time
Based on: 90 min for smoker light-up, 50 min total cook, brown sugar at 25 min, glaze at 12 min. Adjust in your head if your cook runs closer to 60 min.